Philly Tofu "Cheesesteak"
Yield: 2 Sandwiches
Recipe and Photos by Gastronotherapy
This Vegan Philly Cheesesteak brings all the sizzling, melty, savory goodness of the classic—minus the meat. Thinly sliced Hodo Extra-Firm Tofu gets marinated and baked to perfection, soaking up deep umami flavors. Toss in sautéed onions, peppers, and mushrooms, then drench it all in a creamy, dreamy vegan cheese sauce. Piled high on a soft hoagie roll, it’s bold, hearty, and totally crave-worthy.
Ingredients
2 hoagie rolls
Tofu “Steak”
10-oz Hodo Organic Extra Firm Tofu
2 tbsp soy sauce or tamari
2 tbsp vegetable oil (or another neutral oil)
¼ cup vegetable broth
1 tbsp light brown sugar
1 tbsp nutritional yeast
2 tsp miso paste
1 tsp stone-ground mustard
1 tsp white wine vinegar
1⁄2 tsp garlic powder
1⁄2 tsp onion powder
1⁄2 tsp paprika
1⁄2 tsp sea salt
¼ tsp ground black pepper
Vegetable Toppings
1 tbsp vegetable oil (or another neutral oil)
1⁄2 yellow onion, sliced into half moons
2 cloves of garlic, finely chopped
1⁄2 green bell pepper, seeded and thinly sliced
8-oz cremini mushrooms, roughly chopped
1⁄2 tsp sea salt
¼ tsp ground black pepper
“Cheese” Sauce
1⁄2 cup plant-based milk, unsweetened
2 tbsp nutritional yeast
1 tbsp miso paste
1 tbsp white wine vinegar
1 tbsp cornstarch
1⁄2 tsp garlic powder
1⁄2 tsp onion powder
¼ tsp sea salt
1 tbsp plant-based butter
2 tbsp water
Instructions
1. Prepare the tofu steak. Preheat the oven to 400ºF
2. Make the marinade: in a medium bowl, add the soy sauce, vegetable oil, vegetable broth, brown sugar, nutritional yeast, miso, mustard, vinegar, and spices. Whisk until well combined and set aside.
3. Use a mandolin or a sharp knife to slice the tofu thinly. For a mandolin, we recommend the 3mm setting.
4. Carefully place the sliced tofu into the bowl with the marinade. Using a rubber spatula, gently toss the tofu to completely coat in the marinade.
5. Transfer tofu (don’t leave any marinade in the bowl!) onto a small baking sheet, and spread evenly, being careful to not break up the tofu too much.
6. Bake for 15 minutes, then flip tofu, and bake another 15 minutes. Tofu should be slightly darker in color, with slightly crispy edges.
7. Prepare the vegetables. Heat vegetable oil in a large frying pan over medium heat until it starts to shimmer (1-2 minutes). Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for an additional minute.
8. Add the green pepper, mushrooms, salt and pepper, and cook for 5-7 minutes, until the vegetables are softened.
9. Add the baked tofu to the veggies, and stir to combine. Turn off heat and cover with a lid while you make the cheese sauce.
10. Prepare the cheese sauce. To a medium saucepan, add the plant-based milk, nutritional yeast, miso, white wine vinegar, cornstarch, garlic powder, onion powder, and sea salt.
11. Whisk constantly over medium heat, until mixture starts to simmer and thicken (about 5 minutes).
12. After mixture has noticeably thickened, add vegan butter and water, and whisk until butter is completely melted and mixture is smooth.
13. Assemble the sandwiches. Divide the tofu steak and vegetable mixture between the two rolls. Drizzle each sandwich with a good amount of the vegan cheese sauce. Serve immediately.
